I use olive oil primarily, but it gives a strong, undesirable flavor to my baked goods. I would like to use a milder flavored oil sometimes instead. I am not "up" on oil comparisons. Canola is the only mild oil I can get that is organic. I have heard bad things about canola, so I used to opt for safflower oil, but I cannot get organic safflower.

We use organic coconut oil. I know, I know, I know c.o. has gotten a really bad rap-but remember the anti-egg movement, then the pro-egg campaign. C.O. has tons of good fats and is a healthier alternative to other oils, even olive. I love it in baked goods, as it brings an almost buttery consistency, without the guilt. I am super interested in Red Palm oil as well, haven't done as much research on that though. Also when eating cooked veggies, it is good to eat them with a fat, as it aids in the mineral absorption. I recommend fresh green beans sauteed in c.o. and pepper!!!

Another vote for coconut! The refined coconut tends to have a milder flavor, the unrefined, which is more expensive but better for you, has a stronger coconut flavor, which works in some recipes but not in others.

Coconut! Or palm. Stay away from vegetable oils other than extra virgin olive. They have far too much omega 6 which is directly connected to heart disease. I know what you mean about that evoo flavor though.

Coconut oil probably costs more than canola or safflower (I don't buy those so I don't know for sure) but not more than EVOO (or at least the type of EVOO I buy). You might buy a jar of it at the HFS to see if you like it (I'd recommend the Nutiva brand if you can find it, definitely not Spectrum as almost everyone says it's nasty). Then you can buy a gallon of it for a really good price at www.mountainroseherbs.com--the unrefined coconut oil is $28/gallon, and shipping is reasonable as well.